Growing up in Uruguay, brisket (pecho) was a staple at every major festive occasion in my parents’ home and my mother’s brisket was served at least once, usually twice, during the sedorim. Aah, my mother’s brisket filled the house with its aroma, I remember the anticipation with which I waited to have itagain and again… Over the years I tried to find different versions of this old favorite and found many succulent variations, but last night’s version served at Lévana’s cooking demo far outshines most! Here she adapted her famous brisket to Passover by changing her deservedly famous recipe. She used honey instead of the usual molasses and brandy instead of bourbon Lévana has graciously agreed to share her recipe, notice the unusual ingredients:

CS, you always bring in a personal note which in this case makes me nostalgic as I too can smell the aroma of my mother’s brisket. I must take issue with your photo, however, although it looks enticing it’s unfair that I cannot reach into the monitor and grab a piece.

It is not a question of Ashkenazim or Sephardim, at least in the US there is wine vinegar which is kosher for Pessach. This vinegar is nothing more than the same wine you would normally drink (except that it went sour and became undrinkable by itself). And yes, some have the minhag not to use any vinegar – even if permissible – so as not to confuse it with real vinegar.

In any case I just spoke to Lévana and she said lemon juice should work.